Baked Breaded Pork Chops

"This one is so simple its almost stupid but it makes super tender chops and a nice coating."
photo by Lil April photo by Lil April
photo by Lil April
photo by Lil April photo by Lil April
Ready In:
1hr 5mins


  • 4 pork chops, bone in, about 1/2 inch thick
  • salt and pepper
  • 13 cup mayonnaise (estimate depends on the chop size.)
  • 12 cup breadcrumbs (use flavored or not and this is also an estimate depending on size)
  • oregano
  • garlic


  • Season chops with salt and pepper.
  • Spread mayonnaise on both sides of chops.
  • Coat in bread crumbs on all sides.
  • Sprinkle with oregano and garlic.
  • Bake at 325 degrees for about 1 hour.

Questions & Replies

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  1. Anthony Tonya H.
    Will this recipe work in an Air fryer?


  1. Kat's Mom
    I made something very similar last night and was going to post it but this recipe is very similar. I did not add any salt, but did add two tablespoons grated parmesan cheese to the mayo. The chops turned out moist and very flavorful. I baked my 3/4" chops at 350 for an hour. Thanks Laurie!
  2. Jean B.
    Excellent!!! I hesitate making pork chops because my 90 year old mother has problems chewing. Pork has gotten leaner over the years and always seems dry. I used uneasiness bread crumbs and added Famous Dave's Rib Rub seasoning with 1/2 inch Tbone center cut loin chops. Mom, hubby and I are still licking our lips.
  3. Lil April
    I haven't used a recipe on here yet that isn't worth the effort!! The house smells fantastic! A+
    • Review photo by Lil April
  4. bunnylove in NEW EN
    Yes, I have always made my pork chops this way, they are very moist. The only thing I do different is leave out oregano, add garlic and paprika to bread crumbs, and though I know it is not for everyone, we like a little hot sauce mixed in with the mayo. Very good.
  5. jjeffres
    These were wonderful ~ I used 1" boneless chops, added some additional spices( mixed everything into the bread crumbs) and baked at 350 degrees for 1 hour ~ Served with AuGrautin Potatoes and Applesause ~Perfect


<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
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